Can Beef Collegen Be Mixed Wiyh Protiem Sjaje
Juiciness and tenderness are ii very important factors when information technology comes to meat quality. Both factors are influenced by the cut of meat you cull and how long the meat is cooked. The more a musculus is used, the stronger, and therefore tougher, the cutting of meat will be. And the longer meat is cooked, the more liquid it loses and the tougher it becomes. Factors that also influence tenderness and juiciness are: The animal's age at slaughter, the corporeality of fat and collagen (connective tissue) contained in particular cuts, and, to a small degree, brining.
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| Collagen is a long, stiff poly peptide that is the most prevalent poly peptide in mammals. It'due south made up of three separate molecules composed of amino acid bondage, twisted effectually each other, something similar the fashion fibers are twisted around each other to class a rope. This structure is what makes the collagen so strong; this strength is also what makes information technology more hard to intermission down. The more collagen there is in a slice of meat, the tougher it is to cut and to chew. Skin is more often than not collagen, as are the tendons that connect muscles to basic. For cuts that are high in collagen, cooking with methods that use wearisome, moist heat, such every bit stewing or braising, are the all-time. Collagen is soluble in h2o and when information technology is cooked slowly with moist heat, it becomes gelatin. You can besides make collagen less tough by slicing up meat into smaller pieces, which makes the fibers smaller and easier to break apart. |
| Weight-begetting muscles and muscles that are constantly used contain higher amounts of collagen than muscles that aren't used for back up or aren't used as often. Cows and pigs have higher amounts of collagen in the legs, chest, and rump. Pork is generally more tender than beef because pigs are usually slaughtered at a younger age than cows, then their muscles are less developed and have less collagen than practice those of cows. |
| Fish muscles are quite dissimilar from those in mammals. Fish float in water and and so don't need musculus to support their weight. Their musculus fibers are very brusk and are held together by connective tissue called myocammata, which is much more delicate than collagen and breaks downwards much more easily when cooked. The only muscles that well-nigh fish utilise extensively are around the tail and fins (areas that aren't eaten as often by humans), which are used for constant cruising around in the water. |
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Fat is a source of free energy that is stored in musculus tissue. When fatty is heated, information technology melts and lubricates the muscle fibers in the meat, helping to continue it moist.
The cuts of meat from cows and pigs that contain the most fat are those that come from areas where the muscles aren't used as extensively, such equally the ribs and loins. The fat in fish is independent in the oil that is present throughout the trunk, so about of the fish has an inherent "lubrication" source.
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Source: https://www.exploratorium.edu/cooking/meat/INT-what-makes-juicy.html
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